Double Chocolate Crumble Cake

Description:

This indulgent Double Chocolate Crumble Cake features a rich, moist chocolate base topped with a buttery, chocolate-studded crumble. It’s a decadent dessert that combines the best of both worlds — a fudgy cake and a crisp chocolate topping. Perfect for celebrations, holidays, or any day you crave a chocolate fix!

📋 Ingredients for Double Chocolate Crumble Cake

• 1 cup all-purpose flour

• ½ cup unsweetened cocoa powder

• ¾ tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream (or Greek yogurt)

• ¼ cup milk

• ½ cup semisweet chocolate chips

For the Chocolate Crumble Topping:

• ½ cup all-purpose flour

• ¼ cup cocoa powder

• ⅓ cup brown sugar

• ¼ cup cold butter, cubed

• ⅓ cup mini chocolate chips or chunks

🧁 Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square baking pan.

2. Make the cake batter: In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

3. In another large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.

4. Mix in sour cream and milk until just combined.

5. Gradually add dry ingredients to wet, stirring until smooth. Fold in chocolate chips.

6. Spread the batter evenly into the prepared pan.

7. Make the crumble topping: In a bowl, mix flour, cocoa powder, and brown sugar. Cut in cold butter using a pastry cutter or fingers until mixture is crumbly. Stir in mini chocolate chips.

8. Sprinkle the crumble topping evenly over the cake batter.

9. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).

10. Cool in pan for 10–15 minutes before slicing.

📝 Notes

• For deeper chocolate flavor, use Dutch-process cocoa in both the cake and crumble.

• Sour cream keeps the cake moist; Greek yogurt works well too.

• Let it cool fully if slicing neatly is important — it firms up more after cooling.

💡 Tips

• Add a pinch of instant espresso powder to enhance the chocolate flavor.

• Serve warm with a scoop of vanilla ice cream for a dessert-like experience.

• Use a springform pan if you’re serving to guests — easier presentation.

🍽️ Servings

Makes 8–10 servings (one 8-inch pan).

🔢 Nutritional Info (Per serving, approx.)

• Calories: 360

• Fat: 18g

• Saturated Fat: 10g

• Carbohydrates: 45g

• Sugar: 27g

• Protein: 5g

• Fiber: 3g

✅ Benefits

• Rich in flavor with layered chocolate textures.

• Crowd-pleaser for birthdays or gatherings.

• Easy to make with simple pantry ingredients.

• Can be made ahead and stored (great for prepping).

❓Q&A

Q: Can I make this cake gluten-free?
A: Yes, substitute with a 1:1 gluten-free flour blend.

Q: Can I double the recipe?
A: Absolutely. Use a 9×13 pan and increase baking time to about 45–50 minutes.

Q: How do I store leftovers?
A: Store covered at room temp for 2–3 days or in the fridge for up to 5 days.

Q: Can I freeze it?
A: Yes! Freeze slices in airtight containers for up to 2 months.